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Boozey Christmas Fruit Cake

Ever since I started writing this blog, I have visions of creating fabulous posts for Christmas. Each year I plan to make wonderfully festive stuff and post here. Some years I manage, like the year I made and posted these beautiful Date and Fig Ravioli that still count as the best Christmas cookies I have ever baked. Some years I just summarise what I have made in a post that marks Christmas atleast 6 weeks late.

Traditionally in my family, rich fruit plum cake is baked. The dried fruit is bought and soaked in rum by september and the baking and preparation for the festival began atleast a week in advance. The first thing to get done would be the cake, followed by murukku, rose cookies and sometimes kalkals. This is in my mother’s house. Each year, depending on my mood and fancy, things change in the escapades household. Now more than ever, I miss having a large family gathering. For the last few years, Christmas day has been spent with K’s family joining us for lunch, and our friends come home in the evening for drinks and dinner. A couple of years, I had largish parties. This year I am doing almost nothing. I still have no concrete plans.

I spent today baking my version of the fruit cake. It has never disappointed me and each year I feel somehow that this only gets better. I would have ideally liked to bake this cake atleast a week ago and have enough time to feed it with rum / brandy, but if you know anything about me, you will already know that I am not a planner.

So this morning I woke up feeling like a grouch and decided I’d had enough of this non festivity. Proceeded post breakfast to make some cake. I have made three kinds of cake this year. Boozey Christmas Fruit Cake which I am sharing in this post. Another version of this cake that I teach in my classes and a quick Caramel dried fruit eggless cake which I will share in another post. Hopefully I will post all of them before this evening, but there is no telling!

Boozey Plum Cake

Boozey Plum Cake

This is a long list of ingredients and has atleast 3 steps. the soaking of the fruit and making of the caramel can be done much ahead of time.

So here is the recipe for my Boozey Christmas Fruit Cake  (Makes two 9X9 inch cakes or 10 3X4 loaves which can be baked in aluminium tins used to pack takeaway)

I made the batter in the food processor with the plastic blades used to make batter. Feel free to make this by hand, or use a hand mixer.

PS: Ensure all ingredients are at room temperature

1 Cup Unsalted Butter

1 Cup Brown Sugar (powdered to ensure quicker mixing)

3 Cups Maida, sifted and then measured

3 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

2 teaspoons Cinnamon Powder

2 teaspoons Ground dried ginger

2 teaspoons dried or fresh orange peel

1/2 teaspoon Allspice powder

1/2 teaspoon garam masala powder

3 teaspoons Vanilla Essence / extract

3 large Eggs

1/2 Cup Applesauce

1 teaspoon Instant Coffee Powder

3/4 cup Caramel Syrup

3 Cups dried fruit soaked in rum

To soak the fruit

Equal parts of Golden raisins, black raisins, apricots, dates, figs, tutti fruiti and a small sprinkling of cranberries (optional) are soaked in Dark rum for atleast 1 day or upto 1 year in advance. Chop the large fruit such as dates and apricots into small pieces before soaking.

To make the caramel syrup

In a heavy bottomed pan, heat 1/2 cup of white sugar on medium high heat without stirring till it begins to caramelise. Heat 1/2 cup of water side by side. When the sugar becomes uniformly golden, stir with a wooden spoon and begin to add the water a little at a time, stirring to ensure there are no lumps. heat through till the water is all mixed with the burnt sugar. If the caramel becomes lumpy, reduce the heat and continue to stir and cook till the sugar lumps melt. Cool completely before using. Caramel can be made ahead and kept in the fridge for a few weeks.

To make the Apple sauce (Makes 1/2 cup)

Skin and core 1 medium sized red apple, chop into pieces and pressure cook with 2 tablespoons water and 1 teaspoon sugar (if the apples are not sweet). Once cool, blend to a smooth puree and use as needed.

For the Cake

Preheat the oven to 170 C. Butter and line 2 9X9 square metal cake pans or smaller aluminium takeaway tins.

Sift the flour with the baking powder, baking soda, salt, instant coffee, ground spice powders. Set aside.

Beat the butter till fluffy. Add the sugar and beat till the granules disappear and the mixture has become fluffy. Add the eggs, one at a time and beat well after each addition. Add a teaspoon of vanilla after the addition of each egg and beat.

Mix the cooled caramel syrup with the apple sauce and stir well. In 3-4 parts, add the sifted flour alternating with the caramel-apple sauce mixture and mix gently into the butter-sugar-eggs mix. Do this till all the flour and caramel apple sauce has been used. With a spatula, mix in the soaked dried fruit.

Divide this mixture between pans. If using the 9X9 inch pan, bake for 45-55 minutes, checking for done-ness with a toothpick.

If baking in smaller pans, bake 3 tins together for about 25-35 minutes, checking with a toothpick at 23 minutes and adjusting baking time.

Once done, remove onto a wire rack and cool completely in the pan before slicing.

This cake can be made more boozey by poking holes on the top once cooled and sprinkling 1-2 teaspoons of rum / brandy every day for upto 10 days. Make sure to wrap tightly in clingfilm or foil before storing.

Celebrations Galore ~ Baked Yogurt Tart in an Oatmeal Crust

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Celebrations galore today. 65 years of the birth of India. Despite the warts, still beautiful and engaging. All we need to do now is to deserve all that she has to offer us.

100 years of the woman I knew not much about until my favourite actress Meryl Streep brought her to life and exposed me to what a phenomenal influence she was on home cooks. All those of us who follow a passion, will learn important lessons of following our hearts from Julia Child.

Baked Yogurt Tart with Blueberries, Orange Zest and Almonds

Baked Yogurt Tart with Blueberries, Orange Zest and Almonds

In the midst of all of this, is hanging out with friends, so what if it is online and spread over 6 cities in two countries. We, (Arundhati, Arundathi, Aparna, Nandita and I) have baked together earlier, this month onwards, Monika joins us. Frantic back and forth on facebook about baking in tandem to celebrate Julia’s birth centenary went on. Posting recipes, coming up with options for ingredients we did or did not have, frame by frame advances and updates as we tackled various stages of the tart baking. Believe me when I say it was so much fun. That’s what happens when you make friends with people who have the same passions as you do. After a bit of a hiatus after two baking escapades, the baking club, now called The Sisterhood of the Traveling Cake Tins, decided on Julia Child’s Baked Yogurt Tart.

Pardon me if I say so myself, but this tart is perhaps one of the best things I have baked in a while, and there is a decent amount of baking that happens at the Escapades household. It has a cheesecake like texture and is not overtly sweet which is just the way I like my baked treats. Plus there is very little argue about the reasonably healthy dessert it automatically becomes when there is oats and yogurt in it.

Baked Yogurt Tart

Baked Yogurt Tart

Each one of the six of us used ingredients we had on hand, so each of the tarts is amazingly different. I loved how we interpreted it and added our own touches. I admit I am not one of those people who will run out and shop for ingredients for a recipe. I usually try to substitute what I have on hand, or skip to another recipe if I don’t have more than a couple of the listed ingredients. In this case, I didn’t have vanilla (horror for a self confessed baker!). I find that I am using a lot of orange zest instead and this tart too was no different. I loved how it paired with the yogurt and frozen blueberries. I didn’t have fresh fruit on hand, so used some of my stash of frozen blueberries. I was a bit anxious about how it would turn out, but was very happy with the results.

There is a celebration of Julia’s legacy to commemorate her 100 th Birth Anniversary by PBS with  “Cook For Julia” through the month of August. To join them, simply cook any one of Julia Child’s recipes. The deadline to join the party is 15th of August and as always, I make it by the skin of my teeth!

So here it is, my version of the Baked Yogurt Tart. I used a no roll pie crust from this recipe as the base.

Baked Yogurt Tart with Blueberries, Almonds and Orange Zest in an Oatmeal Pie Crust

(Adapted from Julia Child’s Baked Yogurt Tart and the Crust is from Baked Obsession’s Oatmeal Crust)


For the Crust (Makes one 9 inch tart shell)
½ cup (packed) light brown sugar
1 cup old-fashioned oats (I used Quaker’s quick cooking oats)
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
1 stick (1/2 cup) unsalted butter; melted and cooled (I used Amul’s Lite Bread Spread)
1 egg, beaten, for sealing the dough

For the Tart Filling
3 medium Eggs
3/4 cup Sugar
2 cups thick plain yogurt (I used one 200 ml tub of store bought yogurt, drained out the whey)
1 tablespoon fresh orange zest
¾ cup All Purpose Flour
A large pinch of salt
1/3 cup coarsely chopped Almonds (use any nuts of your choice or leave out if you have allergies)
1 cup frozen blueberries (I rinsed the frozen berries and left them in a sieve to drain out till needed, use any fresh berries or stone fruit you have)

To Make the Crust

Lightly butter the tart pan with removable bottom. Pulse the oats in the mixer to make a fairly smooth flour. In a bowl stir together the dry ingredients.
Add the melted and cooled butter, stir to combine. Press the mixture evenly into the pan to make a crust at the bottom and all the way up the sides of the pan. I used the bottom of a steel tumbler to press it down firmly.
Chill for about 15 minutes. Preheat the oven to 325 F. Put a piece of baking paper or foil in the tart shell, add some pie weights such as uncooked rice or uncooked beans and bake the tart crust for about 20 min, until it is set and pale golden.
Brush the bottom with the beaten egg, and then bake again for about 5 minutes until set and shiny to prevent the crust from becoming soggy.
Cool the tart crust. (I skipped this step and filled the still pretty warm crust with the yogurt mixture)

Tart Pan: I used a 6 inch glass tart pan (in fact a 1½ inch deep lid of a casserole. Lined it with aluminum foil which I then buttered before pressing the tart shell into it. I also used two 3 inch tart pans with removable bottoms.

To Make the Filling

Beat together the eggs and the sugar till pale and thick. I used the blender jar of the mixer. Whisk the yogurt and salt to remove lumps. In a bowl, fold the yogurt into the eggs and sugar mixture along with the orange zest. Add the flour to this mixture, folding in gently. Pour this mixture into the tart shell gently till it is 2/3 full. Add the rinsed and drained frozen blueberries to the mixture, leaving about 1 inch around the edges for the nuts. Add the nuts to the edge of the pie crust. Bake for about 22 minutes at 325 F or till the middle is just set. Transfer to a wire rack to cool completely before chilling. Slice into wedges; dust with icing sugar and serve chilled or at room temperature.

baked yogurt custard

baked yogurt custard

I had 1 large cup of the filling leftover because my tart pan was smaller than what the recipe called for. I baked the filling for 15 minutes at 325 F without the crust in two small ramekins. Dusted it with sugar and served it as custard. The filling was just as good without the tart shell, so this is a pretty versatile recipe.

The yogurt tart is not very sweet and has a nice tang which paired well with the orange zest and blueberries. All in all, this is a keeper of a recipe.

Here are the tarts baked by my fellow bakers:

Aparna’s Yogurt Tart with Orange and Pistachios

Arundhati’s Cherry Berry Yogurt Tart

Nandita’s Baked Yogurt Berry Tart

Monika’s Baked Yogurt Tart with Fresh Figs and Blueberries

Baking ~ Whole Wheat Banana Coconut Almond Bread

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Banana Coconut Almond Bread

Banana Coconut Almond Bread

This was one of my favourite cakes / quick breads to bake and photograph. It was wholesome, not overly sweet and full of nutritious bananas, coconut and almonds. Its taken almost 8 months to be posted on the blog, but then I never claimed to be regular here. The fondest memory of taking these pictures was a 4 month old Sage sitting patiently in the background, waiting for me to finish taking pictures of the banana loaf and give him some to taste.

cake and dog

cake and dog

He was battling a severe gluten intolerance at that time, so I sadly couldn’t give him more than a sliver. That habit has not changed. Every time I bring out something to click pictures of, Sage will come sit around knowing that his patience and good behaviour will pay off. This made it to an article I wrote for a magazine on how healthy eating and baking need not be boring.

On a side note, I turned a year wiser (and older) yesterday. I need to write one of those “letter to my 20 year old self” one of these days. The blog too completed 5 years in june, but i rarely remember. It is not often that I have grateful satisfied thoughts on life. This year before I get all crabby, I want to record that I am just thankful for ~ the people, the love and the experiences that have made my life what it is. This blog has played no small role in this. Thank you dear readers.

banana coconut almond whole wheat bread

Whole Wheat Banana and Coconut Bread

(Makes 12 slices, Time Taken : 20 minutes to put together, 60 minutes to bake)


2 1/2 cups Whole Wheat Flour

2 teaspoon baking powder

½ teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup sugar

2 large eggs or 4-5 tablespoons yogurt

1 cup mashed banana (2 medium-large)

1/2 cup skim milk

1/4 cup oil

1 teaspoon vanilla extract

½ cup shredded coconut ( I used fresh grated, desiccated or frozen should be equally good too)

1/4 cup sliced almonds (substitute with any nuts of your choice, or leave out if you have allergies)

Preheat oven 350F and lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon
In a large bowl, whisk together sugar and eggs until well combined, then whisk in the mashed banana, milk, oil and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Stir in shredded coconut and almonds and pour batter out into prepared baking pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing

Baking ~ Possibly the best Chocolate Cupcakes I’ve made

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Last year in August, I opened up my kitchen commercially…. taking orders for custom made cupcakes from family and friends and the word spread. Why am i talking about it here? for the longest time, i felt embarrassed to post it here….but it is an extension of what i love, and you my dear blog readers deserve to know…. also, cupcakes are all the rage currently, so i thought i would put the information out there for anyone who wanted to know about where to order custom made cupcakes in Hyderabad. Look no further. Send me an email at arundati(dot)rao(at)gmail(dot)com or leave a comment here and i will get back to you. You could also leave a message for me on my Facebook page.

Recently, I made a batch of chocolate cupcakes with my regular recipe but wasn’t happy with the texture of the cocoa powder only cupcakes. I tweaked the recipe a bit and added melted dark chocolate and a pat of butter to the same batter and the cupcakes turned out like magic! deep dark full of texture and very rich. the compliments I got for these cupcakes alone should keep me from seeking any other recipe out in the future!

here is the recipe

Chocolate Cupcakes

1 1/2 cups all purpose flour

1/4 cup cocoa powder

1 cup sugar (I powdered it finely)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coffee decoction  (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee powder)

1 Tbsp white vinegar

2 teaspoons vanilla extract/ essence

6 Tbsp Vegetable oil

100 grams dark chocolate, chopped

3 tablespoons of butter, melted


Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until everything is mixed well.

In the large jar attachment of a food processor (or a large bowl if doing by hand) mix together the coffee, vinegar, vanilla extract, and oil.

Melt the chocolate and butter together (you can heat in the microwave for 30 seconds at a time till just melted, then stir to mix thoroughly)

Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture will be thin. Add the melted butter and chocolate into the batter.

Fill the cupcake liners with batter till about 2/3 full.

Bake for 18 to 20 minutes, or till a skewer inserted in the center comes out clean.

Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.

Once cool, frost or eat/ serve as is.

I made 12 mini cupcakes, and 5 regular sized ones with this batter.

Heart Centred Cupcakes

The hoopla for Valentine’s day is hard to miss. I’ve never believed in making monuments of days and dates. I would like to, like a lot of people, turn my nose up at a lot of what is now the genius of the guys up at marketing who manage to put the pressure on everyone to express your love with diamonds and roses and other such stuff…. but i couldn’t this year. What with my writing for a newspaper and all… i had to do a valentine’s day special and i brought out the pink hearts with a vengeance!

And if you forget all the hoopla, these beautiful cupcakes are so pretty, that i couldnt get myself to eat them without feeling bad! if pink and hearts dont rock your boat, please try it with any other colour or shape….

this is a basic cupcake recipe that i tweaked a bit.

Heart Centered Cupcakes

Butter – ½ cup (unsalted at room temperature, if using salted butter, skip the salt)

Sugar – 1 cup (powdered in a blender)

Eggs – 3 (at room temperature)

Baking powder – 11/2 teaspoon

Baking soda – ½ teaspoon

Vanilla extract – 1 teaspoon

Salt – 1/4 teaspoon

Maida – 1½   cups

Milk – ¼ cup

Red food colour – 1 teaspoon


In a bowl, cream the butter and sugar till pale and fluffy. Add the eggs, one at a time and beat well till completely mixed. Add the vanilla and beat some more.
Sift the Maida with the salt (if using) baking powder and baking soda. Mix in the Maida and the milk alternately, 1/3 quantity at a time. Mix this lightly and do not over mix.
Take ¼ of this batter and mix in the food colour. Spread this into a flat baking tin and bake at 180 C for 20 minutes or till a tester comes out clean. Cool this cake, when completely cool, using a heart shaped cookie cutter, cut out hearts and set aside. You can use the scraps for a trifle pudding or cake pops.Line a cupcake mould with liners, using a round spoon, put about 11/2 tablespoon of batter in the liner, stick a baked heart into it and add 1 tablespoon of batter over it. Repeat till all the batter is used. Bake at 180 C till done (about 20 minutes).

Cool completely before serving the heart surprise cupcake! Cut to reveal the heart if needed.

As I write this, there has been an outpouring of grief amongst the blogging community over the untimely passing away of Raji, better known as Miri of Peppermill. I admit that i didnt know her personally. I came accross her blog (it was hard to miss) but i didnt intereact with her much. Never once thought she was ill. She leaves behind a 6 year old daughter and her husband. I wish them the strength to bear their grief. Through all the tributes, I have gathered that she was a vivacious lady who faced life with a beautiful smile and not once let on about her health issues. When I wallow in self pity, I hope to be strengthened by her and her life…. not knowing her, is purely my loss…. RIP.

Eggless Baking ~ Lemon Blueberry Yogurt Cake

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My life is currently held captive by an 8 week old pooch who has no consideration for the fact that i am not a morning person and i dont like my ankles bitten into by razor sharp teeth. Despite all the mayhem around here (Read Sage’s story here), who could not fall in love with this face?

Meet Sage Sizzler Iyer. His sombre Sagacious look made K decide he should be called Sage, also scored high with me for the foodie connotation. (K was petrified i would give the pooch a sissy (according to him) name like basil or pepper). Since he’s anything but sagelike when he gets fortified with food, i went in for a second name as well!

Early morning wakings (at insane hours, even for my board exams i didnt wake up as early as Sage makes me these days) means that i have more time on my hands and browsing begins at a much earlier hour for me.

You can’t ignore the assault of beautiful pictures at 5 a.m when you are just wanting the milk to heat up and boil already so that you can have some caffeine in your blood stream and begin to resume your humanly functions. Its like the lowest resistance to anything. and so yesterday morning, rudely shoved out of bed at 5 a.m to feed the resident pooch baby food, I was waiting for the milk to boil, i saw this piece of cake on foodgawker and i was smitten. I had a bag of frozen blueberries stashed away in the freezer that i bought all glassy eyed at the supermarket the other week, from the imported foods aisle at hypercity. but am sure this recipe will work well with any other fruit cut up real small.

I looked thru my pantry and gathered all the things i needed. I made it eggless as we were expecting guests dinner who dont eat eggs. it was convenient that i had an egg replacer on hand, else I’d have used powdered flax seeds. I used a 9 inch tart pan to bake it and not as a loaf. Also swapped the All Purpose Flour for my regular multi grain chapati flour.

i had this baking in the oven even breakfast was made. it smelt heavenly as it baked. The flavour of the blueberry with the lemon syrup was very unique and it was served warmed up after lunch as dessert.

Here is the original recipe. below is my version with the changes.

For the cake:

1 1/2 cups + 1 tablespoon Multigrain Wheat Flour (you could also use Whole Wheat flour or all-purpose flour), divided

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt (I used home made, made with toned 2% fat milk)

1 cup sugar

3 teaspoons Orgran Egg Replacer mixed with 3 tablespoons of water or use 3 large eggs

2 teaspoons grated lemon zest (approximately 2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups blueberries, fresh or frozen, thawed and rinsed ( I used frozen)

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice

1/3 cup sugar


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 inch round cake tin or 9 x 5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, (I did this in a blender jar used the mixer) whisk together the yogurt, sugar, egg replacer, lemon zest, vanilla and oil. Pour it into the dry ingredients and slowly with a gentle hand, incorporate them to make a batter.

Sprinkle the reserved flour over the blueberries and toss them. Gently fold into the batter.

Pour the batter into the prepared cak tin pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing to a wire rack on top of a baking sheet.

Make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

The original recipe even has a lemon sugar glace, but I omitted this. I liked the tartness that the lemon syrup gave the cake. It was wonderful warm, am sure will taste fantastic when paired with vanilla icecream too. This is a moist cake and leftovers should be stored in the fridge. I think it will keep for 3-4 days. Ours was all gone the same day I baked it though!

Mango Cardamom Pound Cake (Eggless) and The Baking Club

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Am the last to post this fab cake we made as a result of some chatting with friends on facebook. A few weeks ago, my namesake and I were chatting. Its a ritual that we catch up even if its only online…. infact thanks to blogging, this is a friendship for keeps. i was in the midst of some heavy baking and was keeping her updated with my progress when she said all this baking talk made her want to bake too. I was just too happy and asked her to keep me company and bake alongside. So what if our kitchens were in Hyderabad and Singapore respectively! small difference it made.

When she wrote about this on fb, remembering another occasion where she and nandita had baked together, both Aparna and another namesake (yes, there are three of us… with differently spelt names mind you!) thought it would be fun to do something like a baking club, get together and bake together.

Since mangoes are in abundance, we decided to make a mango cake, zeroed in on a mango pound cake. Each one was free to choose a recipe of their own choice.

I went with the same recipe that Raaga chose, from Divya’s blog. Which i am told is from Deeba’s blog…. if you are confused with all the names, let me just say, i have been fortunate to find like minded friends in the blogosphere….and these are people i would keep in touch with even if i were to stop blogging.

So here goes. We were supposed to post on the 7th. but i was too busy celebrating my new car, a hectic weekend, and some fun stuff including chaperoning a couple of 10 yr olds to watch Kung Fu Panda -2. Excuses aside, here is the cake. Mine was a little underbaked but still yummy. the only change i  made was to make  mine eggless.

Eggless Mango Cardamom Pound Cake

1 1/2 cups All Purpose Flour / Maida
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 tsp Cardamom, Powdered
1/2 cup Unsalted Butter
2/3 cup Sugar
3 tablespoons thick curd / or 2 eggs
100ml Buttermilk (add 1 tsp white vinegar to 100 ml room temp milk, leave for 10 mins till it curdles and use)
1/2 cup Mango Pulp
1 cup mango pieces chopped small
Icing sugar, for dusting
Preheat the oven to 180 C/350 F. Prepare a cake tin with butter and dust it with flour (i skipped this cos i used a silicon bundt pan)
Sift together the flour, baking powder, baking soda and salt.
Cream the butter with the sugar until the mixture is light and fluffy. Add the curds (or eggs if using) and beat well. my mixture curdled a bit at this point.
Add the buttermilk, mango pulp and cardamom and beat again.Add the dry ingredients into the batter, a little at a time.
Pour the mixture into the prepared cake tin and bake for 40-50 minutes or until a knife/ tester inserted into the cake comes out clean.
My tester came out clean at 40 mins, but i think i needed to increase the baking time to 50 mins
Allow the cake to cool completely in the pan. Dust with icing sugar, slice and serve.
This is the first time i am baking with mango and cardamom. i loved the combination (yeah i know it is classic, but i am slow like that). I used 1 cup of mango pulp but in the recipe i have written 1/2 cos the liquid was too much in the batter. I also reduced the sugar to 2/3 because i found the original of 3/4 cup a bit too sweet. If you like your cakes sweeter, add all the sugar in the recipe. I’d also skip the dusting with sugar, this was for purely cosmetic value!

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